Saltine Panna Cotta Food

SALTY CARAMEL PANNA COTTA

Steps:

• For the ganache: Boil the heavy cream in a saucepan over medium-high heat. Pour the cream into a bowl over the milk chocolate and whisk until the chocolate is melted. Pour one ladle of ganache into the bottom of 8 double rocks glasses. Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.
• For the caramel sauce: Boil the heavy cream in a saucepan over medium-high heat. Put the sugar in a separate saucepan. Add a pinch of fleur de sel to the sugar. Heat the sugar over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. Allow to cool.
• For the panna cotta: Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour the salty caramel sauce into the mixture, whisking as you pour. Distribute evenly into the double rocks glasses over the ganache. Place in the refrigerator for 2 to 3 hours.
• When the panna cotta is chilled, garnish with salted peanuts, Caramelized Popcorn, whipped cream or milk chocolate shavings
• Make a dry caramel with the glucose and sugar. Heat until it is light caramel in color. Add the butter and mix until melted. Add the salt and baking soda and mix until incorporated. Add the popcorn and toss until evenly coated. Pour on a silicon mat to cool.

PANNA COTTA WITH FRESH BERRIES

Steps:

• Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
• Spoon the berries atop the panna cotta and serve.

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
• Spoon the sauce over the panna cotta and serve.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

LEMON PANNA COTTA WITH BLACKBERRIES & HONEY MADELEINES

Steps:

• For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
• Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
• Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set - overnight is ideal.
• To make the madeleines, beat the eggs with the sugar and honey until light and airy. Whisk in the flour and ground almonds until completely incorporated, then gradually whisk in the cooled, melted butter. The batter can be made several hrs in advance.
• To bake the madeleines, heat oven to 190C/170C fan/gas 5. Generously butter, then flour, the madeleine or bun tins. Spoon the batter into the tins and bake for 10-12 mins, depending on the size of the tins.
• When the madeleines are golden and baked all the way through, remove from the oven and leave to cool for 2 mins. Tip out of the tin and bake another batch, if you need to. Drizzle the blackberries with liqueur, if using.
• To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
• To plate up, unmould a panna cotta in the middle of each plate, pouring over any melted mix from the mould. Arrange blackberries around half of the panna cotta. Place a few madeleines on the opposite side of the plate. Spoon over a little of the blackberry juices from the bowl and serve straight away.

SALTINE PANNA COTTA

Steps:

• Heat the oven to 250°F.
• Put the saltines on a parchment-lined sheet pan. Bake for 20 minutes to toast them lightly. Cool completely.
• Transfer the saltines to a blender, pour in the milk, and blend on high for about 20 seconds. Immediately strain the saltine milk through a fine-mesh sieve into a medium bowl, using your hand or the back of a ladle to wring all the milk out of the saltines. Do not force any mushy saltines through the sieve. (We compost the mush.)
• Whisk in the heavy cream, sugar, salt, and baking soda until fully dissolved.
• Bloom the gelatin (see page 29).
• Pour the saltine mixture into a medium saucepan and heat until warm to the touch. Remove from the heat, add the bloomed gelatin, and whisk until dissolved.
• Lightly Pam-spray 4 (2-ounce) circular molds. We use silicone molds for ease of removal once the panna cottas are set. Put the molds on a flat, transportable surface. Pour the saltine panna cotta base into the molds and transfer to the freezer to set for at least 3 hours, or overnight.
• Remove the panna cottas from their molds by gently popping them out or by plunging the bases of the molds into warm water for 3 seconds, then tapping them upside down on the counter. Stored in an airtight container, the panna cottas will keep in the freezer for 1 month. Thaw before serving, either overnight in the fridge or for 3 hours at room temperature.
• notes
• Toasting the saltines deepens the flavor of the steeped milk.
• Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.